Approaches to wine aroma: Release of aroma compounds from reactions between cysteine and carbonyl compounds in wine

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 10, 2000, Pages 4890-4895

  Marchand, S ^a   De Revel, G ^a   Bertrand, A ^a  

^a UNIVERSITÉ DE BORDEAUX   (France)

Author keywords

2 Acetylthiazole; 2 Furanmet hanethiol; Carbonyl compounds; Cysteine; Strecker degradation; Thiazole; Thiophene 2 Thiol; Trimethyloxazole; Wine aroma

Indexed keywords

2 ACETYLTHIAZOLE; 2 FURANMETHANETHIOL; 4 METHYLTHIAZOLE; AMINO ACID; CARBONYL DERIVATIVE; CYSTEINE; HETEROCYCLIC COMPOUND; HYDROCARBON; THIAZOLE DERIVATIVE; THIOPHENE 2 THIOL; TRIMETHYLOXAZOLE; UNCLASSIFIED DRUG;

AMINO ACID ANALYSIS; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL STRUCTURE; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; ODOR; PERCEPTIVE THRESHOLD; SMELLING; WINE;

EID: 0033790025     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf000149u     Document Type: Article

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